Sous vide

Sirloin steak

sous-vide-entrecote

Author: Pieter (member of Souvy Facebook group)

Persons: 4

Temperature: 54

Cooking time: 2 hours 30 minutes

Prep time: 10 minutes

Ingredients:

  • rib eye
  • sirloin steak
  • pepper
  • salty
  • thyme
  • olive oil
  • garlic

Preparation:

  1. Sous vide sirloin & ribeye -

    Last Saturday I experimented with a sirloin steak and a rib-eye. Marinated for 2 days with salt, pepper, thyme, garlic and olive oil. 2.5 hours sous vide at 54 degrees and then flared with the torch. The result was really great. Next time the temperature will be half a degree lower because it could be a little redder as far as I'm concerned. But ultimately incredibly tender and tasty. To be repeated. Watch Pieter's video below!

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